✦ LIBER ✦

OPTIMIZING THE DEHYDRATION CONDITIONS OF GREEN BELL PEPPERS (CAPSICUM ANNUUM L.): QUALITY CRITERIA

✍ Scribed by GUNNAR O. SIGGE; CHRIS F. HANSMANN; ELIZABETH JOUBERT

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF STORAGE CONDITIONS, PACKAGING

✍ G.O. SIGGE; C.F. HANSMANN; E. JOUBERT 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 712 KB

Dehydration of red bell-pepper (Capsicum

✍ D. Arslan; M.M. Özcan 📂 Article 📅 2011 🏛 Institution of Chemical Engineers 🌐 English ⚖ 307 KB

Shelf-life enhancement of green bell pep

✍ Singh, Ranjeet; Giri, S.K.; Kotwaliwale, N. 📂 Article 📅 2014 🏛 Elsevier 🌐 English ⚖ 710 KB

Use of UV-C Treatments to Maintain Quali

✍ Luis M. Rodoni; Analía Concellón; Alicia R. Chaves; Ariel R. Vicente 📂 Article 📅 2012 🏛 Institute of Food Technologists 🌐 English ⚖ 736 KB

EFFECT OF TEMPERATURE AND RELATIVE HUMID

✍ SIGGE, G.O.; HANSMANN, C.F.; JOUBERT, E. 📂 Article 📅 1998 🏛 Taylor and Francis Group 🌐 English ⚖ 222 KB

Purification of Hydroperoxide Lyase from

✍ Husson, F.; Belin, J. M. 📂 Article 📅 2002 🏛 American Chemical Society 🌐 English ⚖ 54 KB